Roast no. 187 · hot out of the drum

A very small coffee roaster in Portland, Oregon. Single-origin beans, rested patiently, roasted in twelve-kilo batches on an old drum called Mabel.

12Kilo batches
48hMax rest, then ship
7Family farms

A quiet
fire in
the morning.

✱ Our philosophy

"We don't chase the newest lot or the rarest microlot. We chase the same seven farms, year over year, and try to understand their particular weather"

Noa Ruiz, Head Roaster · since 2019
✱ Current offerings

Three coffees this week. Each roasted Tuesday, shipped Thursday.

→
№ 01 · Light roast

Coppersmith

Yirgacheffe · Ethiopia
  • Bergamot
  • Honeysuckle
  • White Peach
$22 12oz · whole bean
→
№ 02 · Medium roast

Old Brass

Huila · Colombia
  • Dark chocolate
  • Dried fig
  • Molasses
$20 12oz · whole bean
→
№ 03 · Medium-light

Weathervane

Nyeri, AA · Kenya
  • Blackcurrant
  • Tomato leaf
  • Cane sugar
$24 12oz · whole bean
✱ From green to cup

Four steps. No shortcuts. No rush.

01

Source

We fly to the farm, not the expo. Seven producer families we've worked with since year one. Prices above Fair Trade, always.

Mar – Jul
02

Rest & quarantine

Green beans rest two to three weeks in our climate-stable room. We cup every lot three times before releasing it to the roaster.

14–21 days
03

Roast on Mabel

Twelve-kilo batches on a 1978 Probat drum. Twelve to fourteen minutes per roast. We log every profile in a paper notebook and a spreadsheet.

12 min ±90s
04

Hand-pack & ship

Roasted Tuesday. Rested Wednesday. Packed, stamped, and shipped by Thursday noon. Never on your shelf longer than a fortnight old.

48h to door
✱ The seven farms

We work with the same families, every harvest.

✱ Atlas · 2026

From 7 farms
to your kitchen counter.

✱ The subscription

A bag in your letterbox, every other week.

We'll ask two quick questions (grind & preferred roast) then send the first bag within 48 hours. Skip or cancel anytime — no bean left behind.